Ginger Beef, Mushroom & Kale Stir-Fry

Ingredients

• 1/3 cup soy sauce (if making gluten-free (be sure to use GF soy sauce))
• 1/2 cup vegetable broth (or chicken/beef broth (or water))
• 3 tablespoons rice wine vinegar
• 2 tablespoons corn starch
• 2 teaspoons ground ginger
• 1/4 teaspoon freshly-ground black pepper
• 1 lb. thinly sliced flank steak or sirloin (cut diagonally across the grain into thin strips)
• 2 garlic cloves (minced)
• 2 tablespoons olive oil
• 8 ounces baby portobello or button mushrooms (halved)
• 4 ounces shiitake mushrooms (halved)
• 3 cups chopped kale
• 2 green onions (thinly sliced)

Steps

1. 1

   Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.

2. 2

   Once steak has marinated, heat 1 tablespoon oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.

3. 3

   Add remaining tablespoon of oil to the pan.  Then add in the mushrooms, kale, and reserved marinade, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened and come to a boil, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.

4. 4

   Serve immediately over rice or quinoa, garnished with chopped green onions.